Our delicious food and beverage offerings of upscale tapas and platos are equally distinctive. From the Tamworth-Berkshire hogs we buy from upstate producer Meili Farm, for instance, you might find the pork belly morsels with achiote, cumin and citrus or the croquetas with Latin-style chorizo and manchego cheese.

Other shareable plates at our Midtown East bar are built around our relationships with folks like Steve Connolly, whose day boat runs out of Massachusetts for menu items like sardines and shrimp a la planca; and the sustainable, all-natural veal, beef, and lamb from Niman Ranch.

We choose our Manhattan lounge wines in a similar way – each one for its individuality and value. So you might share your plates with a carafe of Riesling from New York or Pinot Noir from Sonoma. Or a cocktail made from small batch liquor and infused with the same herbs we’re using in the kitchen.

Our convivial Midtown East bar hosts have a genuine interest in every detail here, from the farm that produced the rosemary and oregano used in the brine for the day’s pork chops to the number of ice cubes in our classic whiskey service.